- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: There are no discard dates on cole slaw.
Location: Expo line
- Designated locker areas
No designated dressing area(s) for employees.
Correction: Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.
Comments: There Clothes on the soft drink syrups.
Location: Kitchen (back)
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Location: Kitchen
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01/26/2011 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: There is raw meat over cooled meat in the 2 door cooler. Store raw meat below ready to eat food.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Left over foods are not marked with a discard date. Provide 7 day discard dates.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: There was no sanitizer detected in the white bucket. Provide at 50-100 ppm chlorine.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: The microwaves are soiled inside (upper surface).
Location: Kitchen
Equipment: Microwave oven
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08/04/2010 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: There is raw meat over cooled meat in the 2 door cooler. Store raw meat below ready to eat food.
Location: Kitchen
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Left over foods are not marked with a discard date. Provide 7 day discard dates.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: There was no sanitizer detected in the white bucket. Provide at 50-100 ppm chlorine.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: The microwaves are soiled inside (upper surface).
Location: Kitchen
Equipment: Microwave oven
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07/28/2010 | Routine |
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: There is a box of forks on the floor below the front service counter.
Location: Service counter
- Food on floor (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
Comments: A box of crackers is on the floor below the front counter.
Location: Service counter
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01/29/2010 | Routine |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drinks one in the kitchen. Provide lids & straws.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The mop sink & wall are Soiled.
Location: Kitchen (back)
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07/10/2009 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Mayo /salad dressing on the cold top is 50 F. Do not double pan refrigerated items.
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Paint is stored on top of Soft drink syrups. Store all toxins away from foods, drinks or utensils.
Location: Kitchen (back)
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: One thermometer was reading about 10 F too warm. Reviewed calibration procedures for thermometers. Check thermometers periodically (at least once a week recommended) & calibrate when needed.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal the gaps around the mop sink.
Location: Kitchen (back)
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01/29/2009 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Mayo /salad dressing on the cold top is 50 F. Do not double pan refrigerated items.
Location: Kitchen
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Paint is stored on top of Soft drink syrups. Store all toxins away from foods, drinks or utensils.
Location: Kitchen (back)
- Thermometer not calibrated (corrected on site)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: One thermometer was reading about 10 F too warm. Reviewed calibration procedures for thermometers. Check thermometers periodically (at least once a week recommended) & calibrate when needed.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal the gaps around the mop sink.
Location: Kitchen (back)
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01/22/2009 | Routine |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: Ash tray on break table with cigarette butt. Smoking is prohibited inside any building. Pending on determination of whether this establishment is in Southport or Indianapolis.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Mayo in Sandwich prep table at 54 F. Label require refrigeration after opening.
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Chemicals are stored over the 3 bay sink ( Degreaser, WD 40 etc). Store only those chemicals that are necessary to the operation of the sink such as soaps & sanitizers.
Location: Three bay area
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink on the prep table. Provide lids I straws for all employee drinks. Store drinks away from food prep surfaces or storage areas.
Location: Kitchen
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
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07/14/2008 | Recheck |
- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: Ash tray on break table with cigarette butt. Smoking is prohibited inside any building. Pending on determination of whether this establishment is in Southport or Indianapolis.
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Mayo in Sandwich prep table at 54 F. Label require refrigeration after opening.
Location: Kitchen
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Chemicals are stored over the 3 bay sink ( Degreaser, WD 40 etc). Store only those chemicals that are necessary to the operation of the sink such as soaps & sanitizers.
Location: Three bay area
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink on the prep table. Provide lids I straws for all employee drinks. Store drinks away from food prep surfaces or storage areas.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
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07/07/2008 | Routine |
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